1. Preheat the oven to 400°F. Coat an 8-inch-square (2-quart) baking dish with nonstick spray. Bring a large pot of lightly salted water to a boil for cooking the macaroni.
2. Whisk 1/4 cup of the milk with the flour in a small bowl until smooth. Set aside. Heat the remaining 1 1/2 cups milk in a heavy medium saucepan over medium heat until steaming. Add the flour mixture and cook, whisking constantly, until the sauce boils and thickens, 2 to 3 minutes. Remove from the heat. Add the cheddar cheese, stirring until melted. Stir in the cottage cheese, nutmeg, 1/4 tsp. salt, and pepper.
3. Cook the spinach according to package directions. Drain and press out excess moisture.
4. Cook the macaroni, stirring often, in the boiling water until not quite tender, 4 to 5 minutes. (The macaroni will continue to cook while baking.) Drain, rinse with cold running water, then drain again.
5. Mix the macaroni with the cheese sauce in a large bowl. Spread half of the macaroni mixture in the baking dish. Spoon the spinach on top. Spread the remaining macaroni mixture over the spinach layer. Sprinkle with wheat germ.
6. Bake the casserole until bubbly and golden, 35 to 45 minutes.

Almond Chicken Pasta Bake Recipe

Taste of Home

This full-flavored chicken casserole can be made hours ahead of time. Just refrigerate, then let stand at room temperature for about 30 minutes before baking. Adapted from Louise Warren Blades, Elizabeth City, North Carolina

1. Preheat oven to 350°F. Cook pasta according to package directions. Drain. 2. Meanwhile, in a Dutch oven, sauté mushrooms and onion in butter, 3 to 5 minutes, or until onion is tender. Whisk in flour and nutmeg until blended. Add half-and-half and broth. Bring to a boil. Cook and stir 2 minutes or until thickened and bubbly.3. Add drained pasta to cream sauce on the stove. Add the broccoli, chicken, tomatoes, bacon, cup of the cheese, and the sherry or broth. Transfer to a greased 13-by-9-inch baking dish. Sprinkle with almonds and the remaining cheese.4. Bake, uncovered, 20 to 25 minutes or until heated through.

1. Preheat oven to 400°F. Cook pasta in large pot of boiling water according to package directions. Drain and set aside.
2. Meanwhile, heat oil in large saucepan over medium heat. Add scallions and cook until softened, about 1 minute. Add mushrooms and cook, stirring frequently, until tender, about 5 minutes.
3. Add flour to pan and cook, stirring, until mushrooms are evenly coated, about 2 minutes. Add half-and-half, salt, cayenne, and nutmeg to pan and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 5 minutes. Stir in 1⁄3 cup Parmesan, the cooked pasta, and turkey.
4. Transfer to 7-by-11-inch baking dish. Sprinkle remaining 1⁄3 cup Parmesan on top. Bake until bubbling and crusty, about 10 minutes.

1. Cook the rice according to the package directions. Meanwhile, put lamb and onion in a nonstick skillet over medium heat. Sauté until the lamb is cooked through and the onion is soft. Place a sieve over a bowl and add the meat mixture to it so the fat drips through.
2. Cut each pepper in half lengthwise, remove the core and seeds. Cut the stem end off the tomatoes and hollow out the insides (reserve any juices). Cut the zucchini in half lengthwise and hollow out to make shells, 1/4 inch thick. Chop the tops and flesh of the peppers, tomatoes, and zucchini and place in a bowl with tomato juices.
3. Preheat oven to 350°F. Heat oil in a nonstick skillet over medium heat. Add garlic and chopped vegetables and sauté until slightly soft. Add the spinach and sauté until it wilts. Remove from heat and stir in 2 tbsp. basil, the rice, and lamb. Mix in the egg and salt and pepper.
4. Spoon the stuffing into the vegetable shells. Arrange the peppers and zucchini in a single layer in 1 or 2 roasting pans. Cover with foil and roast 15 minutes. Add the tomatoes and continue roasting until the vegetables are almost tender, about 15 minutes longer. Uncover the vegetables and continue roasting until they are tender and the tops are lightly brown, 15 to 20 minutes longer. Serve sprinkled with the remaining fresh basil.

Eggplant Lasagna Recipe

Taste of Home

Even though it’s not especially rich in vitamins and minerals, eggplant is surprisingly high in antioxidants. It’s also an excellent substitute for meat. Here, the eggplant is mixed with garlic, onions, and tomato for a wholesome, stick-to-your-ribs meal.

1. Preheat oven to 400°F. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and Italian seasoning and cook 1 minute. Add the tomatoes and tomato sauce and bring to a simmer. Reduce the heat to low and let simmer 40 minutes.
2. Meanwhile, coat a rimmed baking sheet with cooking spray. Add the eggplant, coat with cooking spray, and sprinkle with the salt. Roast, turning occasionally, until browned, 30 minutes.
3. In a food processor, combine the tofu, eggs, and Parmesan and puree until smooth.
4. Coat a 9-by-13-inch baking dish with cooking spray. Spread 1 cup prepared tomato sauce on the bottom of the dish and arrange 3 lasagna noodles on top. Spread 1/2 of the tofu filling over the noodles, followed by 1/2 of the eggplant. Top with 1 1/2 cups sauce and 1/2 cup mozzarella. Repeat with another layer, then top with the remaining noodles, sauce, and mozzarella.
5. Cover with foil and bake 1 hour. Remove the foil and bake until heated through, about 15 minutes. Let cool slightly before serving.

Savory Lamb Stew with Sweet Potatoes Recipe

Taste of Home

Okra and peanut butter contribute to the thickness and heartiness of this West African–inspired stew. In addition to the beta-carotene supplied by sweet potatoes, this dish is also rich in zinc and B vitamins from the lamb.

1. Preheat oven to 350°F. In a large nonstick Dutch oven or flameproof casserole dish, heat 2 tsp. of the oil over medium-high heat. Add the lamb and sauté 5 minutes, or until browned. With a slotted spoon, transfer the lamb to a plate.
2. Reduce the heat to medium and add the remaining 1 tsp. oil, the onion, and garlic; cook 2 minutes. Stir in 1⁄3 cup water, and cook until the onion is golden brown and tender.
3. Stir in the tomatoes, sweet potatoes, peanut butter, salt, cayenne, and 1 1/2 cups water; bring to a boil. Return the lamb to the pan. Cover, transfer to the oven, and bake 25 minutes.
4. Stir in the okra, return the pan to the oven, and bake 15 minutes, or until the lamb and okra are tender.

1. Preheat oven to 350°F. Cook pasta shells according to package directions.
2. Meanwhile, in a blender, combine the tofu, 2 tbsp. of the Romano cheese, and garlic; cover and process until smooth. (Add 1 tbsp. water if mixture is too thick.) Add spinach and process until blended. Drain shells, then stuff with tofu mixture.
3. In a small bowl, combine the tomatoes, tomato sauce, and wine or broth. Spread about 1/2 cup into a greased 11-by-7-inch baking dish. Arrange stuffed shells over sauce. Top with remaining sauce.
4. Cover and bake 25 minutes. Uncover, then sprinkle with mozzarella and remaining Romano cheese. Bake 8 to 10 minutes longer, or until shells are heated through and cheese is melted.